Tetsuya masterclass

It's a special bit of serendipity when a food blogger wins a masterclass with one of Australia's best chefs!

For all of you who never enter competitions because you never win, listen up - I won a return trip to Sydney, overnight accommodation and the masterclass simply by entering an online Electrolux competition. I saw the competition on a fellow blogger's site - Winos and Foodies. Next time give it a go.

Walking into Tetsuya Wakuda's self named restaurant was a real experience.  It's street presence is very subtle, much like the restaurant, much like the man.  You walk down this short driveway to an iron gate and once inside the restaurant unfolds. The Japanese influences are obvious in the streamlined simplicity and classic elegance.  It's a refined space.

Our masterclass was upstairs in a large room where Tetsuya has a kitchen fitted with Electrolux appliances.  There is art on the wall and sinks deep enough to disappear into. It's the sort of kitchen I dream of having.  In fact I want to marry the marble benches and the induction cooktop. It easily fitted the 14 people who were attending the class including Fiona and Richelle from Electrolux.

Tetsuya prepared several dishes which showed off the induction cooktop. He's obviously a fan of its features, including the finger tip control and I can understand why.

My favourite tip from the night was a method of preparing Garlic Cream which gives all the flavour of garlic but none of the breath hangover. First blanch the garlic two or three times, cook in milk until tender then puree.  It will last a week in an airtight container and is best after 3-4 days.  It can be frozen.  I ate this and can truly say there was no garlic residue. Such a bonus!

Tetsuya cooked some simple dishes that you could try at home including a warm tuna salad, an Italian fregola (pasta) dish and scampi on garlic puree (as above).

An 11 course degustation followed. Here's what we ate -

Warm chestnut soup

Sashimi of Kingfish with blackbean and orange

New Zealand scampi tails with curd and scampi jus

Confit Petuna Ocean Trout with konbu, celery and apple

Fillet of barramundi with grilled artichoke and garlic puree

Braised of tail with sea cucumber & yuzu

Slow roasted breast of duck with leek and sansho

De-boned rack of lamb with heirloom carrots

Pear sorbet and bread and butter pudding

Nyoho strawberries with candied pistachio and enriched cream

Chocolate pave with cream cheese ice cream and cinnamon twigs
Coffee or tea and macaroons

And here's what we drank -
NV Bollinger Special Cuvee, AY, France
Tamanohikari Sake, Junmai-Ginjo, Kytoto, Japan
2003 Tyrrell's Vat 1 Semillon, Hunter Valley, NSW
2009 Massena The Surly Muse Viognier, Barossa Valley, SA
2009 Mountadam Pinot Gris, Eden Valley, SA
2008 Mencia Petalos, Descendientes De K.Palacios, Bierzo, Spain
2008 Felton Road Pinot Noir for Tetsuya's, Central Otago, NZ
2005 Mount Pleasant Maurice O'Shea Shiraz, Hunter Valley, NSW
2007 Heggies Botrytis Riesling, Eden Valley, SA
Seppeltsfield Cellar No. 6 Tokay, Rutherglen, SA

Tetsuya's Restaurant
529 Kent St, Sydney +61 02 9267 2900

Tetsuya's on Urbanspoon